gougeres from zuni cafe cookbook came out fabulous.
here's what you do: bring water, butter, salt to a simmer, dump in flour stir like mad until it comes down together, turn down heat and cook a couple of minutes, beating, until very stiff. off heat, beat in eggs one by one. stir in pepper and tiny cubes of cheese (gruyere). drop by the tablespoon onto cookie sheets and bake at 400 for 25 minutes. they puff up marvelously and taste great!
here's the question: is it possible to make the dough in advance and cook later? if so, how far in advance? would you store it at room temp or in the fridge?
bonus question: have you tried these to good effect with other types of cheese (i'm thinking manchego, goat, or blue)?